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Roasted Balsamic Garlic Beef On A Bun

sandwiches, beef - other

2 pounds eye of round oven roast
4 cloves garlic; slivered
1 tablespoon (each) balsamic vinegar and olive oil
2 teaspoon (each) soy sauce and grainy mustard
1/4 teaspoon pepper
8 panini or dinner rolls; halved
2 cups alfalfa sprouts
----HORSERADISH MUSTARD----
1/2 cup light mayonnaise
2 tablespoons Dijon or grainy mustard
1 tablespoon prepared horseradish
pinch pepper

With tip of knife, make slits all over roast; insert garlic slivers into slits. Pour enough water into bottom of roasting pan to come 1/2 inch up side; place roast on rack in pan. In small bowl, whisk together vinegar, oil, soy sauce, mustard and pepper; brush all over roast. Roast in 500°F oven for 30 minutes. Reduce heat to 275°F; roast for 40 minutes or until thermometer registers 140°F for rare, 150°F for medium-rare, or until desired doneness. Refrigerate until cold. (Make-ahead: Wrap; refrigerate for up to 24 hours.) Slice thinly. HORSERADISH MUSTARD: In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls. Makes 8 servings VARIATION Barbecued Balsamic Garlic Beef on a Bun: Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F). Place roast on greased grill over unlit burner. Close lid and cook, turning once and adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in centre registers 140°F for rare, 150°F for medium-rare, or until desired doneness.

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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